After a 7 day juice fast, I was dying for something hearty yet healthy. Being on a juice fast requires a transition period. Having had an abundance of vegetables in the refrigerator, a beet and kale soup seemed right up my alley! Recipe is simple, full of vitamins, fiber and tastes damn good!
Get cooking folks!
Ingredients
- 2 large beets
- 6 stalks of Kale (chopped – discard stalks)
- 1 Idaho potato
- 1 can of lentils
- 2 cups of baby carrots
- 1/2 teaspoon of salt
- 6 cups of water
- 1/2 teaspoon of curry
- 1/2 teaspoon of black pepper
Instructions
- Sautee carrots and onions for about 10 minutes until translucent
- Add diced potatoes and keep turning about 2 minutes, keep covered for 5 minutes
- Add diced beet and kale, cover for 3 minutes
- Keep turning with a wooden spoon until kale has shrunk another 5 minutes
- Add water, curry, salt and pepper
- Drain lentils, run through cold water and add
- Let it boil then simmer for 20 minutes
- Serve while hot and enjoy! (Time : 45 minutes / Serves : 4)
Beet & Kale Soup
